I now have a Bakers oven with a water injection system to raise the
humidity during baking. However, I am unable to get French bread with
a crisp outer that lasts for more than five or 10 minutes after
leaving the oven. The bread is good but not as light and fluffy as a
baguette should be. The crust is as good when eating but not crunchy.
I have tried several different local flours and use fresh yeast
sponge from the night before. Any suggestions? My recipe is that
which is allowed by French law, just four ingredients, flour yeast
salt and water. I have tried hydration from 70% to 74%. Any
suggestions welcome. Thank you.
AJS New Zealand.